In a heavy bottom saucepan, mix Frank’s RedHot Mild Wings Sauce, cream cheese, dressing, mozzarella and chicken.
Heat, while stirring, to a temperature of 165˚F. Hold hot for service or refrigerate until needed.
Service
Set oven to 400°F. For each serving, spread one flatbread with 1 cup hot Buffalo Chicken Dip, leaving a 1/2-inch border along edges
Cover with 1/3 cup cheese and top with 2 ounces pulled chicken.
Bake until cheese is melted and flatbread is crisp. Drizzle flatbread with additional Wings Sauce. Cut as desired and garnish with crumbled bacon and sliced green onions.
Chef's Tip!
The dip should be hot when building this flatbread so that it will spread easily and bake quickly.
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